Full-Time Specialty foods chef (SOUTH INDIAN CHEF)
Job Description
Languages
English
Education
Completion of high school; Some college/CEGEP/vocational or technical training; Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification
.
Experience
5 years or more
.
Chef Category
Sous-chef
.
Work Setting
Restaurant; Central food commissary; Catering firm
.
Cuisine Specialties
East Indian; Vegetarian
.
Food Preparation Specializations
Stocks, soups and sauces; Meat, poultry and game; Eggs and dairy; Cereals, grains and pulses; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Estimate food and labour costs; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Plan menus; Ensure quality of food and portion control; Create new recipes; Requisition food and kitchen supplies and equipment; Supervise cooks and kitchen staff
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Attention to detail; Standing for extended periods
.
Work Site Environment
Cold/refrigerated; Non-smoking
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Transportation/Travel Information
Public transportation is available
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Ability to Supervise
5-10 people
.
Essential Skills
Reading text; Document use; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Finding information; Computer use; Continuous learning
.